Dutch's Famous Brownies

Dutch's Famous Brownies

You asked for it, you got it.  Now, pay attention!

Brownie Ingredients

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.

Melt the chocolate with the shortening in the microwave. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.

Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract..

Spread the batter evenly in the prepared pan. It will be super thick, so I press it evenly into a pan with my fingers.  Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.

Now, here is where the magic happens. You will want to frost these with my Coconut Frosting.  It takes a little time, but it is totally worth it, I promise! The following recipe will make more than you need to frost the brownies, but I always make extra because my family eats it by the spoonful while it's still warm.

Coconut Frosting Ingredients

. 1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds),  finely chopped. I use pecans, because they are my favorite.
1 teaspoon vanilla extract

Directions

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.  Yield: 4 cups

Enjoy, Hookers!

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Queen's super easy, super fun tacos

Queen's super easy, super fun tacos

super easy, super fun for the kids. remember I 'm lazy, I use throw away pie pans.. but use what you want. spray pans with pam line each with one tortilla shell, poke holes in each so they don't bubble up. (heat oven 400) cook taco meat however you cook it, I add refried beans. have shredded cheese.


each person grabs a pie pan, layers with meat and cheese.. pops in oven.. cook until edges brown DARK on shell. take out.. top like a taco.. eat..take a bow.. throw away pans.. done!


any left over meat. roll in left over tortilla shells, put in baking pan.. cover with left over shredded cheese.. cover with wrap.. cook next day for lunch!


any left over taco fixing.. top the casserole after you bake it.

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Stephanie's Magic Mushroom Pasta

Stephanie's Magic Mushroom Pasta

This stuff is AHMAZING!

INGREDIENTS:
box of bow tie pasta
jar of bertolli mushroom alfredo sauce
package of mushrooms of your preference
salt
pepper
cajun seasoning
italian seasoning
mozz cheese

DIRECTIONS
Simmer the jar of pasta with mushrooms, salt, pepper, cajun & italian seasonings for 1-2 hours. 

Boil water, throw in a handful of salt once it's boiling, pasta, cook it, before you drain it add a 1/2-1 cup of the pasta water to your sauce.  Drain.  Add cheese to the sauce and add that to the pasta.  Enjoy.  You will thank me it is amazeballs...unless you hate mushrooms.

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Queen's Grape salad

Queen's Grape salad

2-3 lbs of seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/4-1/3 cup brown sugar
1 teaspoon vanilla extract, to taste


wash and drain grapes.

mix sour cream, cream cheese , brown sugar and vanilla together until smooth..

stir in grapes.. chill..serve

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Noelle's Easy Chicken Pot Pie

Noelle's Easy Chicken Pot Pie

1 Lg Can of Chicken (Can use home cooked chicken as well, canned is just easier for us)
1 Can Cream of Mushroom or Chicken soup
1 Can Cream of Potato soup
2 Cans of Veggies (Drained) We use corn and green beans *could use fresh or frozen instead*
Mix all together of pour into 9X13 greased pan.
Top with Pillsbury Crescent rolls, just unroll and lay flat on top of mixture (you can stretch them a little to cover the whole top if you don't like the small parts uncovered). Bake according to the directions on the crescent package. Take out when the crescents are golden brown.
If you like leftovers, remove the crescents b/c they don't reheat well but the mixture is good with bread.

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Stephanie's crock pot enchiladas

Stephanie's crock pot enchiladas

They start there anyway, you eventually have to bake them.

INGREDIENTS
chicken breasts
enchilada sauce
cheese
chiles
salt
pepper
garlic
veggies
taco shells

Step One:  Get a crock pot.

Step Two:  Put in 4-5 boneless skinless chicken breasts (this will make 6-8 enchiladas, adjust for your family size accordingly), a can of green chiles (small or large depending on your taste), a can of corn drained, a half a cup of chicken stock, salt, pepper, garlic.  Cook on high 5-6 hours or low 8-9 hours.  Add any veggies an hour or two before it's done (onion, bell pepper, jalepeno, cilantro (gag) whatever).

Step Three:  Preheat oven to 350.  Once it's done cooking beat up the meat so it's shredded, put about a 1/4 cup enchilada sauce on the bottom, scoop out about 1/2 cup of mixture into a shell, add a bit of cheese, roll up and place in a glass baking dish seam side down.  Repeat until your dish is full, pour the rest of the enchilada sauce over the top.  Add cheese to the top.  Bake for 20-25 minutes.  Enjoy!

I make creamed corn and spanish rice to go with ours.

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Rice Krispie Date Balls

Rice Krispie Date Balls

Rice Krispie Date Balls


Ingredients: (makes 15 one inch balls)
Rice Krispies cereal - 1.25 cups
Dates - 3 to 4 oz, pitted and chopped
Sugar - half cup or slightly lesser if the dates are very sweet
Butter - 3 tbsp
Walnuts - 2 tbsp, chopped (you could add more, or even substitute with other nuts) - optional

Method:
1) In a saucepan, melt together the butter and sugar on a low-medium flame. Then add the finely chopped dates and continue to stir and cook until the dates melt into the butter, sugar mixture and it's a brown gooey mix (about 7 to 9 minutes)

2) Add the chopped walnuts (if using), followed by the rice krispies and stir until well coated and mixed.


3) Pour out onto a pan/plate and allow to cool just until you can touch/handle it without burning yourself. Roll into balls and the yummy snack is ready. (I also use coconut, I have substituted dried cranberries for dates,, and I always lightly dust them with powdered sugar!


Isn't that easy?

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Stephanie's (moms) Coffee Cake

Stephanie's (moms) Coffee Cake

My mom has passed on the baking gene to me, we can't cook but we can bake, and this is the only recipe she's ever shared with me and it's incredibly tasty.  Mine never tastes like hers and she doesn't bake for me anymore.

INGREDIENTS
topping:
1/2 cup sugar
2 tsp cinnamon
pinch of nutmeg (my addition to this)
2 tsp vanilla extract
1/2 cup coarsely chopped walnuts (I put mine in a big bag and step on them, I learned that from her so go forth and conquer)

cake:
1/2 cup butter
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup sour cream

DIRECTIONS
Preheat oven to 350.  Make topping:  in a smal bowl combine sugar, cinnamon, nutment, vanilla and walnuts, set aside.  Butter and flour (with extra butter & flour, not the above flour & butter) a 9 inch springform pan or bundt pan, my mom makes hers in a bundt pan.  Whisk flour, baking powder, baking soda and salt.  In a different bowl beat together butter, sugar and eggs until smooth.  Add the flour mixture alternating with the sour cream starting and ending with fllour.  Spread half in pan and sprinkle with half topping, repeat.  Bake 20-25 minutes and let cool for 10.  Remove from pan.

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Stephanie's Pumpkin Bars

Stephanie's Pumpkin Bars

BARS
4 eggs
1 2/3 cup granulated sugar
1 cup vegetable oil
15 oz can pumpkin puree (not pumpkin pie mix)
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp all spice
1 tsp pumpkin pie spice

ICING
8 oz package creme cheese, brand doesn't matter
1/2 cup (1 stick) unsalted butter
2 cups sifter powdered sugar
1 tsp vanilla

DIRECTIONS
Preheat oven to 350 degrees.  Combine eggs, sugar, oil and pumpkin until light and fluffy, 1-2 minutes on medium speed.  Wisk together flour, baking powder, spices and baking soda.  Add wet to dry until smooth.  Do not let your wet sit there for a few minutes, it does something to it and it tastes wrong.  Spread in 13 x 10 glass baking dish.  Bake 30 minutes or until a knife inserted in the middle comes out clean or with a few crumbs clinging.  Let cool completely before frosting.  Frosting is made by mixing everything together until smooth, I recommend a little powdered sugar at a time.

These are AMAZING!  I get asked all the time to make them, now you know one of my secret recipes!

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Hamburger casserole!

Hamburger casserole!

Fry hamburger, add one can of cream of celery or mushroom soup. stir, add three tablespoons flour, continue to cook for 3-5 minutes.

Spoon into your casserole dish. Top with any kind of potato. I've used frozen hash browns, french fries, fresh peeled potatoes, mashed potatoes . and instant potatoes. Whatever you have on hand.

cook in oven at 375 for 25 minutes or until meat is bubbly and potatoes are lightly brown.

Cool for 4-5 minutes to set up meat.

serve.

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cookies

cookies

Rice Krispie Date Balls
This is an absolutely tasty treat that comes together in an instant - butter, sugar and dates are melted to a goo and in go some nuts and rice krispies... Once cooled, these are rolled into delicious morsels. Will be great to pack as a dessert for kids' lunchboxes or to serve as an after school snack . This is also a recipe that can be made with your kids (you can enlist their help to roll it into small balls once it has cooled down a bit). These tasted awesome when slightly warm and when cooled they become a bit chewy, but remain tasty.

RICE KRISPIE DATE BALLS


Ingredients: (makes 15 one inch balls)
Rice Krispies cereal - 1.25 cups
Dates - 3 to 4 oz, pitted and chopped
Sugar - half cup or slightly lesser if the dates are very sweet
Butter - 3 tbsp
Walnuts - 2 tbsp, chopped (you could add more, or even substitute with other nuts) - optional

Method:
1) In a saucepan, melt together the butter and sugar on a low-medium flame. Then add the finely chopped dates and continue to stir and cook until the dates melt into the butter, sugar mixture and it's a brown gooey mix (about 7 to 9 minutes)

2) Add the chopped walnuts (if using), followed by the rice krispies and stir until well coated and mixed.


3) Pour out onto a pan/plate and allow to cool just until you can touch/handle it without burning yourself. Roll into balls and the yummy snack is ready.


Isn't that easy?

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Hershey's Premier Chocolate and Rasberry Creme cookies

6 T butter softened
1/3 C butter flavored shortening
1/2 C Brown sugar
1/2 C Granulated sugar
1 egg
1- 1/2 t vanilla
1- 1/3 flour
1/2 baking soda
1/2 t salt
1 cup Hershey's Dark Chocolate baking pieces filled with Raspberry Creme
1/2 cup black walnut pieces (if you don't like nuts, change raspberry creeme to 1 and 1/3 Cup

heat oven to 350 F
Beat butter and shortening in large bowl add both sugars.. beat.. add egg and vanilla beat add flour baking soda and salt. stir in nuts and chocolate bits.

drop by spoonfuls on ungreased cooking pan. cook 10-12 minutes. until edges are brown.

When I cooked these, the middle almost looked undercooked. I over cooked the first batch, thinking my oven was off.. I was wrong.. that makes them hard.. cook the way it says,, and let cool on pan.. they are wonderful...

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